Description
This Easy Sausage & Herb Stuffing recipe is a flavorful and comforting side dish perfect for holiday meals or family dinners. Made with buttery sautéed onions, celery, and garlic, combined with savory bulk sweet Italian sausage and fresh herbs like rosemary, sage, and parsley, this stuffing is moist and full of rich flavor. Baked until golden and crisp on top, it’s sure to impress your guests or add a cozy touch to your dinner table.
Ingredients
Scale
Stuffing Base
- 8 cups (400g) store-bought unseasoned stuffing cubes
Sautéed Vegetables
- 1 stick (½ cup) unsalted butter
- 1½ cups diced yellow onion (from 1 large onion)
- 1 cup diced celery (from 3 celery stalks)
- 4 garlic cloves, finely chopped
Sausage
- 1 pound bulk sweet Italian sausage (sausage with casings removed)
Liquid & Eggs
- 2¾ cups low-sodium chicken broth
- 1 large egg, beaten
Herbs & Seasonings
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- ¼ cup fresh chopped parsley
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare baking dish: Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter to prevent sticking and ensure even browning of the stuffing.
- Combine stuffing cubes: Place the store-bought unseasoned stuffing cubes in a large mixing bowl, ready to absorb the flavorful ingredients.
- Sauté vegetables: In a large sauté pan, melt the butter over medium heat. Add the diced yellow onion and celery, cooking for about 8 minutes, stirring occasionally until the vegetables soften. Add the finely chopped garlic and cook for an additional 2 minutes to infuse flavor. Scrape all vegetables into the bowl with the stuffing cubes, making sure to collect every bit so nothing burns in the next step.
- Cook sausage: Using the same pan, cook the bulk sweet Italian sausage over medium heat for 8-10 minutes, breaking it up with a metal spatula. Brown the sausage evenly until fully cooked and pieces are no larger than ¼ inch. Add the sausage and rendered fat to the stuffing and vegetable mixture.
- Add liquids and herbs: Pour the low-sodium chicken broth and beaten egg over the bread mixture. Add fresh chopped rosemary, sage, parsley, salt, and freshly ground black pepper. Stir gently until the bread cubes become soft and fully moistened.
- Bake the stuffing: Transfer the entire mixture to the prepared baking dish and spread evenly. Bake uncovered for 65-75 minutes until the top is deeply golden and crisp.
Notes
- If bulk sweet Italian sausage is unavailable, use regular sausage and remove the casings before cooking.
- You can assemble the stuffing up to one day ahead, refrigerate, and bake when ready—allowing extra baking time if chilled.
- After baking, the stuffing can be frozen for up to 3 months. Defrost in the refrigerator for 24 hours and reheat covered with foil at 325°F until hot.
Nutrition
- Serving Size: 1 cup (approx. 140g)
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 65mg
